This German twist on a traditional burger is light and tasty. Make the potato pancakes larger for lunch or dinner, or smaller to serve the burgers as appetizers.
- 1 package Bavarian potato pancake mix such as the Panni brand
- 1/3 cup grated German Emmentaler cheese
- 1 pound thin sliced chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 2 tablespoons canola oil
- 3/4 cup quark
- 3 tablespoons crushed tomato
- 2 tablespoons German curry ketchup
- 4 leaves lettuce
- 1 onion sliced into rings
- 2 tomatoes sliced
- chives for garnish
Preheat oven to 300 degrees F. Prepare potato pancakes according to box instructions. Place pancakes on a baking sheet and sprinkle grated Emmentaler cheese over 4 pancakes. Place pancakes in oven and allow to toast until cheese has melted.
Cut chicken into small medallions. Season with salt, pepper and oregano. Heat oil in pan. Once hot, place medallions in pan and cook over medium/high heat. Continue cooking until chicken is browned and cooked through. Set aside.
While chicken cools slightly, mix quark, tomato and curry ketchup in small bowl. Season sauce with salt and pepper.
Lay lettuce slices on 4 plain potato pancakes. Add sauce. Place chicken medallions, onion rings, tomato slices and chives on top. Cover with cheese potato pancakes and serve.
Quark is a soft cheese that's traditionally German. Find it in the deli section of many supermarkets or German specialty stores.